Our super easy Blender Salsa is the perfect end-of-summer recipe! Such a great way to use all those garden-fresh tomatoes!
The BEST Bender Salsa Recipe
Who doesn’t love no-fuss recipe (that happens to taste amazing)! Just dump everything in the blender and go! If we aren’t using our garden tomatoes to make Homemade Roasted Marinara then this is what they will be used for – so fresh and delicious!
Looking for More Salsa Recipes?
If you love them as much as we do, you definitely need to try our Salsa Chicken, Cowboy Caviar, or a fresh Pickle de Gallo!
Why You Will Love This Recipe
- Easy: You literally just dump everything in a blender and that’s it. You barely need to cut anything up!
- Fresh: Such a great way to use those fresh garden tomatoes – don’t let them go to waste!
- Freezable: not going to eat ALL that salsa right away, don’t worry! This can easily be stored in the freezer.
What You Will Need
- roma tomatoes: we use roma tomatoes because they are the least watery. You can, of course, sub other tomatoes, but the consistency might be more watery (you can easily pour of the excess water).
- jalapeño: this is totally optional – use as much or as little as you like (with or without seeds) or you can omit.
- red onion + white onion: I love using both kinds – creates a greater depth of flavor.
- cilantro: huge cilantro fan over here!
- garlic cloves: you can up the garlic if you want more spice.
- kosher salt + oregano + cumin + ground black pepper: all the yummy spices!
- olive or avocado oil: just a little – trust us on this!
- lime juice: this is something you can adjust to your preference, but I would at least add a whole lime worth of juice.
How To Make Blender Salsa
Gather your ingredients and roughly chop things up – no need to be pretty here!
Add them to your blender. Squeeze in that lime juice.
Pulse until you have reached your desired consistency (stop every couple seconds to mix things up – otherwise the bottom might get over blended and the top not blended enough.
Best Ways To Serve Blender Salsa
This super simple salsa recipe is perfect for enjoying with your favorite tortilla chips! It would also make a great addition to a Steak Fajita Bowl, Crispy Chicken Tacos, Baked Salsa Chicken & Rice. It is so versatile and can go with so many things!
Storage & Freezer
Leftover salsa can be kept in an airtight container in the fridge for up to one week. Or you can definitely freeze it. Simply place in a freezer safe mason jar (yes, you can freeze salsa in a mason jar – just leave a little extra room to allow for expansion during the freezing process) or a silicon storage bag. Label it and us within a few months. To thaw just place in the refrigerator overnight and then use as normal!
Recipe FAQs
- Why is my salsa pink and foamy? This simply happens because as you are blending you are incorporating air into the mixture which results in the bubbles and lightened color. Just let it sit for about 10 minutes and will return to normal.
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Other Recipes You Might Like
Fried Zucchini
How to Make Salsa Verde
Salsa Verde Chicken
Healthy Breakfast Tacos
Blender Salsa
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 1 jar 1x
- Category: Snack
- Method: Blender
- Cuisine: Mexican-Inspired
Description
A delicious Blender Salsa recipe that could not be more easy! Just dump and go! Perfect for garden tomatoes!
Ingredients
- 5–6 roma tomatoes, quartered
- 1 jalapeño, halved
- 1/4 cup red onion, sliced
- 1/4 cup white onion, sliced
- 1/4 cup fresh cilantro, tightly packed
- 2 garlic cloves
- 1 teaspoon kosher salt
- 2 teaspoons oregano leaves
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 1 tablespoon extra virgin olive oil (sub avocado oil)
- 1 lime, juiced
Instructions
- Blender: Put all ingredients in a blender and pulse a few times until you have reached your desired consistency. You may want to stop a few times and use a spoon to mix things together so the bottom doesn’t get overly blended while the top isn’t.
- Taste: Once you have reached your desired consistency, taste and add any additional lime juice, salt or other ingredients to reach your desired flavor.
- Serve: Enjoy immediately or store in the refrigerator in an airtight container for up to 5-7 days.
Notes
- Jalapeño: use as much or as little jalapeño as you want. I remove the membrane and seeds and then only used half a jalapeño and it was plenty spicy. You can omit the jalapeño completely or you can do a whole jalapeño with seeds and membrane intact for a super spicy batch.
- Storage: store in the refrigerator for up to 7 days in an airtight container.
- Freeze: you can also freeze salsa in a freezer-safe jar or silicone storage bag. If freeze in a glass container make sure you leave a little extra room to allow for expansion during the freezing process.
- Watery: tomatoes naturally have water in them – if the water bothers you simply pour off some of the water.
- Fresh tomato alternative: if you do not have fresh Roma tomatoes then you can use a 20oz can fire roasted tomatoes – the texture will definitely be different though.
- Other tomatoes: if you have other tomatoes you want to use instead of Roma, you certainly can, but roma tomatoes have the least amount of naturally occurring water in them so other tomatoes will result in a more watery salsa.
Nutrition
- Serving Size: 2-3 Tablespoons
- Calories: 66
- Sugar: 2.8 g
- Sodium: 111.5 mg
- Fat: 1.5 g
- Carbohydrates: 12.9 g
- Protein: 2.3 g
- Cholesterol: 0 mg
Originally published August 19, 2021.
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